If you like granola, you should really make your own. It's easy to make, much cheaper than store bought (even bulk), and you can customize it to your own taste (or in my case, my husband's taste). I didn't put "gluten-free" in the title of this post, although this recipe is wheat-free and could definitely be gluten-free as long as you use certified gluten-free ingredients (oats are often contaminated; same with dried fruits). So if you are on a strictly gluten-free diet, you can definitely make this in a way that complies with those standards!
Like I mentioned before, this recipe is tailored to what my husband likes in his granola, plus avoiding ingredients that my daughter isn't able to eat. So, this recipe is sort of a "tweak" of a couple different recipes I have found. I had been using the Joy of Baking recipe for quite a while but then my friend Kristi from What the Vegt?! inspired me to start adding quinoa to my granola!
- 4 cups old-fashioned rolled oats
- 1 cup quinoa (uncooked)
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 tsp cinnamon (optional)
- 2 tbsp oil or melted butter (I use coconut oil for health and yummy flavour)
- 1/2 cup maple syrup
- Heat oven to 325 degrees F
- Mix dry ingredients in large bowl
- Mix oil/butter with maple syrup in small bowl (Note: if you use coconut oil, make sure your maple syrup is warmed slightly or it will not mix)
- Combine wet and dry ingredients; make sure all dry ingredients are coated
- Place granola onto baking sheet and bake for 30-45mins, stirring every 10-15mins
- Let cool completely before storing in an air tight container; some sources say it can be stored in the cupboard and others say refrigerator... so choose according to how quickly you will go through your granola
You will have probably noticed that I did not add any nuts or dried fruit to the granola... however, feel free to substitute either or both for some of the oats/seeds! You can add the nuts in before baking, but don't add dried fruit until after the granola has baked and cooled.